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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Our family has enjoyed this delicious dessert for over 75 years, notes Cindy Steffen of Cedarburg, Wisconsin. Ingredients:
6 egg whites |
1 teaspoon vanilla extract |
1/8 teaspoon cream of tartar |
2 cups sugar, divided |
9 egg yolks |
1/2 cup lemon juice |
1 tablespoon grated lemon peel |
4 cups heavy whipping cream |
2/3 cup confectioners' sugar |
ground cinnamon |
Directions:
1. Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
2. Spread meringue on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack.
3. In a large saucepan, combine the egg yolks, lemon juice, lemon peel and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool.
4. In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers. Yield: 12-15 servings.
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